 |
|
Oenology Terms |
|
|
Balsámico
(Balsamic) |
|
Aroma reminiscent of eucaliptus or incense. It can be noticed in “crianza” wines from very hot areas. |
|
|
|
|
|
|
|
Barniz
(Veneer) |
|
Aroma that aged wine gets as a result of the ageing process in wooden vats. |
|
|
|
|
|
|
|
Barrica
(Vat/Cask) |
|
Container, preferably made of oak wood, which is used in the wine ageing process. The barrel usually employed is the Bordelian type, with a capacity of 225 l. |
|
|
|
|
|
|
|
Bazuqueo
(Punching down) |
|
Submerging the cap during the fermentation process in order to optimize the aroma and colour. |
|
|
|
|
|
|
|
Bitartratos |
|
Chemically, they are potasic bitartrate crystals which are formed when a crystal bottle is kept at low temperatures. The content of these bitartrates in a bottle does not alter the percetive characteristics of a wine. |
|
|
|
|
|
|
|
Blanco
(White) |
|
Wine obtained from white grapes, which is made by separating the skin from the must before its fermentation. |
|
|
|
|
|
|
|
Blando
(Soft) |
|
Those wines which have too low acidity and lack freshness. |
|
|
|
|
|
|
|
Bodega
(Winery/
Winecellar) |
|
The facilities where some or all the stages in the wine making process take place, that is, harvest, ageing, bottling, storing, etc. Companies that deal in those activities are named the same way. |
|
|
|
|
|
|
|
Botellero
(Bottle shelves) |
|
Cupboards or structures in general, made of iron, wood or any other material, where wine bottles are stored in order to let them age. |
|
|
|
|
|
|
|
Bouquet |
|
Everything related to the ageing aromas of a wine. Thus, young wines will lack bouquet. |
|
|
|
|
|
|
|
Brillante
(Bright) |
|
The young and clean character of a wine in particular. |
|
|
|
|
|
|
|
Brotación
(Sprouting) |
|
The stage in the life cycle of the vine where leaves sprout . It is also called "foliación" (foliation). |
|
|
|
|
|
|
